Coconut Whipped Cream (2-Ingredients)

By Jessica Hylton - - Updated

Coconut Whipped Cream is an easy vegan whipped cream that’s so good it’s almost unreal! All you need are two ingredients for a dreamy plant-based whipped cream alternative.

Whisk with whipped coconut cream on end

Everyone needs a good homemade whipped cream recipe and if you’re vegan that can be hard to come by. Sure you could settle for store-bought, or you could just do without, but let’s face it – some recipes NEED whipped cream!

For example, if you’re making a vegan pecan pie or pumpkin pie for the holidays, a dollop of whipped cream takes an already incredible dessert and just makes it extra.

Luckily this recipe is incredibly easy to make. Coconut whipped cream is basically coconut cream that’s been thickened in the fridge and whipped with powdered sugar, resulting in a thick and creamy vegan whipped topping. It’s perfect if you’re vegan, have dairy sensitivities, or just want a lighter whipped cream option. This has become my go-to plant-based whipped cream since it’s less expensive than the store-bought varieties and tastes so much better!

Coconut whipped cream ingredients with labels

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Full-fat coconut milk – You’ll need to refrigerate this so the cream separates from the coconut water. Alternatively, you can use a can of pure coconut cream instead.
  • Organic, unrefined powdered sugar – Or you can use two tablespoons of maple syrup.

How to Make Vegan Whipped Cream

Technique matters when you’re making coconut whipped cream. Follow these steps to the letter!

  • Prepare. Place a can of full-fat coconut milk in the refrigerator overnight. When you’re ready to make your whipped cream, open the can and scoop out the thick solids that are at the top. Stop when you get to the liquid—this is coconut water and you can drink it or add it to smoothies, but you don’t want it in your coconut whipped cream because it will make it thinner! Place your mixer bowl in the freezer for about five minutes to chill.
  • Make the whipped cream. Once the mixer bowl is frosty, remove it from the freezer and place the coconut cream in it. Add the powdered sugar, then use a hand mixer or stand mixer to combine until the mixture is thick and creamy.
White measuring cup filled with vegan whipped cream
  • Chill. Transfer the whipped cream into a resealable bowl or container and place it in the fridge. It will thicken even more once chilled.

Tips for Success

Here’s how to make perfect vegan whipped cream:

  • Full-fat coconut milk or coconut cream is key. Don’t use the refrigerated cartons or bottles of coconut milk or the cans of lite coconut milk. They won’t whip up into coconut whipped cream!
  • Sometimes you have to accept defeat. Okay, so this isn’t exactly a tip for success, but here’s the thing: coconut milk can vary from one brand to the next and even one batch to the next. Sometimes, you’ll get a can that won’t whip up into a nice consistency. This is disappointing, but remember that it’s not you, it’s the coconut milk! Try using Native Forest, Whole Foods, or Thai Kitchen for best results.
  • Too thin? If you find that your coconut whipped cream is not thickening, you can add some tapioca starch to it—a teaspoon at a time should do the trick.
  • Too thick? If the coconut cream is especially hard, it might be difficult to whip. Add coconut water from the can a tablespoon at a time until the mixture reaches a whipped cream consistency.
Overhead shot of bowl of vegan whipped cream and strawberries

Serving Suggestions

Basically, everything you do with traditional whipped cream, you can do with vegan whipped cream! Use it to top a slice of pie, put a dollop on an ice cream sundae, float it in your favorite latte, or just use it to dip fresh fruit.

I like to use coconut whipped cream as a topping for pumpkin pie, pecan pie, and apple crisp. It’s also excellent paired with breakfast-y things like French toast casserole, waffles, and pancakes.

Variation Ideas

This vegan whipped cream recipe is super versatile! Try adding any of these:

  • Vanilla extract
  • Almond extract
  • Peppermint extract
  • Ground cinnamon
  • Pumpkin pie spice
  • Instant coffee
  • Matcha powder

How to Store Extras

You can store leftover coconut whipped cream in the fridge for up to 5 days. Keep in mind that you may need to whip it again before serving.

You can freeze coconut whipped cream, but it’s so easy to make, by the time you thaw it in the refrigerator and whip it again, you could have made a fresh batch! 

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Measuring cup filled with whipped coconut cream

Enjoy friends! If you make this coconut whipped cream, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Whisk with whipped coconut cream on end

2-Ingredient Coconut Whipped Cream

This Coconut Whipped Cream is a game-changer! A dairy-free alternative to whipped cream made with only 2 ingredients!
by: Jessica in the Kitchen
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Course Breakfast, Desserts
Cuisine American
Ingredients
  • 14 ounce can of full-fat coconut milk refrigerated overnight (or you can use a can of pure coconut cream)
  • 1/4 cup organic and unrefined powdered sugar – I use this one OR 2 tablespoons maple syrup
Instructions

Instructions

  • Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar. That's what you want to use! You can set the liquid that's left-back (the coconut water) in a jar in the fridge or drink it or use it in your smoothies.
  • Chill your mixer bowl in the freezer for about five minutes before adding those same thick solids out of the jar.
  • Add it to a standing mixer or a bowl with a hand mixer, and add the powdered sugar. Blend together until thick and creamy.
  • Scoop into to a bowl and place in the fridge. It will thicken up even more in the fridge. You can use anywhere you would use whipped cream that wouldn’t require it to sit out too long.
NOTES
  1. This recipe is vegan, refined sugar free, and gluten free.
  2. If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don’t add too much or else you’ll end up with a very artificial tasting whipped cream. I like to add about 2 teaspoons.
  3. You can store leftover coconut whipped cream in the fridge for up to 5 days. Keep in mind that you may need to whip it again before serving.

    Tips for Success

    Here’s how to make perfect vegan whipped cream:

    • Full-fat coconut milk or coconut cream is key. Don’t use the refrigerated cartons or bottles of coconut milk or the cans of lite coconut milk. They won’t whip up into coconut whipped cream!
    • Sometimes you have to accept defeat. Okay, so this isn’t exactly a tip for success, but here’s the thing: coconut milk can vary from one brand to the next and even one batch to the next. Sometimes, you’ll get a can that won’t whip up into a nice consistency. This is disappointing, but remember that it’s not you, it’s the coconut milk! Try using Native Forest, Whole Foods, or Thai Kitchen for best results.
    • Too thin? If you find that your coconut whipped cream is not thickening, you can add some tapioca starch to it—a teaspoon at a time should do the trick.
    • Too thick? If the coconut cream is especially hard, it might be difficult to whip. Add coconut water from the can a tablespoon at a time until the mixture reaches a whipped cream consistency.

Nutrition

Calories: 75kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 193mg | Fiber: 4g | Sugar: 4g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating




19 comments

  1. mmmmm I’ve been dying to try coconut whipped cream, your pictures look gorgeous!

  2. Tonya Conteh says:

    I’ll have to give this a try. Thanks for sharing! Have a happy weekend!

  3. Anson says:

    Trying it right now…left in the fridge overnight, but no solids. I’m just using it all. We’ll see. I bought two cans and put the other in the freezer to try later.

    • Jessica says:

      Hi Anson,

      Keep me updated!

      • Justine says:

        FYI – another very useful thickener that I think fits best: coconut flour….. add a small amount, blend and wait a minute or so…. it thickens beautifully and tastes completely like nothing has been added 😉

  4. Steph says:

    My whipped cream was too thick. I used TJ’s coconut cream, chilled, and I did not use the powdered sugar. The mixture was so thick that even after mixing it with my hand blender for several minutes it still wouldn’t hold together. I added the reserve liquid and it turned it to a nice consistency, but after being stored in the refrigerator overnight the liquid leaked out and it was hard and unusable. What was the problem? Any suggestions?

    • Jessica says:

      Hi Steph,

      Wow I’ve never heard of too thick! I also have never used Trader Joes coconut cream. Did you also add in tapioca starch or just the coconut cream itself?

  5. Leigha says:

    Since we don’t do sugar, I’m wondering if stevia(powdered) might work. If not straight, what about the tapioca starch + the stevia?
    Thanks!

    • Jessica says:

      Hi Leigha,

      I’ve never tried it, but definitely try it! Remember only use the tapioca starch if it isn’t thickening up (so like a backup plan)!

  6. Heather says:

    Making this to go with my mums vegan birthday pies this weekend! Wondering how far ahead I can make these? Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Heather thanks so much for reading! You can make this whipped cream at least 4 days ahead! I hope this helps!

  7. Sarah says:

    5 stars
    Super easy! I’ll definitely be using this instead of buying Cocowhip from now on. Thanks for sharing!

  8. Jean says:

    Hi. I’m wondering if you can clarify for me… your ingredients say full fat coconut milk or coconut cream, but then in your directions in 1. you say to scoop out the solids of the milk and in 2. you say to chill the bowl before adding the coconut cream. Should I be using BOTH coconut milk and coconut cream for this recipe? thanks.

    • Hi Jean,

      Right – sorry for the confusion! I’ve edited it now – the instructions about scooping it out are for the coconut milk. If you have coconut cream, you can skip that step since it’s already solid. You don’t have to use both – you use only one and I’m basically showing you how to turn coconut milk into coconut cream. Hope that helps!

  9. SUNNY White says:

    How long can this keep in the frig? I’d like to make a batch to keep on hand if possible.

    • Gavin | Jessica in the Kitchen says:

      We’ve had it last up to 3 days. I hope this helps!

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